Scatter half the onion slices in bottom
of a 4- or 5-quart slow cooker. Season
roast with 1 tsp of the rosemary, the salt,
garlic powder and pepper. Add to slow
cooker on top of onion.
Place carrots, potatoes and remaining
onion slices around and on top of roast in
slow cooker. Sprinkle with remaining
1 tsp rosemary. Whisk together broth and
Worcestershire and pour over vegetables.
Cover and slow cook on HIGH for 61/2
hours or on LOW for 8 hours.
With a slotted spoon, transfer vegetables
to a serving platter. With a large spatula,
lift out roast, trying to keep in one piece.
Place on top of vegetables and strain liquid
into a fat separator or measuring cup.
Transfer remaining vegetables to platter.
Skim fat from liquid and transfer to a
small saucepan. Combine flour and
3 tbsp water in a small bowl. Whisk into
saucepan. Bring to a simmer over medium
heat. Cook 3 minutes and serve alongside
pot roast and vegetables.